How safe is the food you eat?

"As a result," she says as she continues to sketch a disquieting picture of the country's food safety policies and environment, "scarce resources are not properly utilised and there is multiple decision-making and poor liaison between government departments dealing with food. In addition, we have weak import control which encourages the unscrupulous to use South Africa as a dumping ground, inadequate food control and consequently, no clear responsibility concerning food safety."

Emphasis on self-regulation

She does point out, however, that we can be immensely grateful that we have a very responsible food manufacturing sector - a sector that has always laid much emphasis on self-regulation and is one of the pillars on which the Food Safety Initiative itself was started.

The creation in February 2006 of the FSI, under the auspices of the Consumer Goods Council of South Africa, came about through a number of factors:

• the lack of a single authoritative source of information about food safety;
• confusing recall guidelines; and

• the recent scare about the use of Sudan Red, a carcinogen.

All of the above led stakeholders in the food industry to realise the need to create an independent, objective body which could provide sound scientific advice on all food safety-related matters.

"Food safety is a non-competitive issue," Prof Anelich continues. "The FSI aims to provide a proactive service to the broader food industry and all its stakeholders to ensure the continuous production, sale and consumption of safe and nutritious foods. It is intended to be the country's single, independent, impartial and informative authority on food safety."

Central database

The FSI is creating a central knowledge database to provide essential information on food safety issues to all stakeholders.

The first phase envisaged by the FSI will embrace South Africa and foods consumed by South Africans, locally produced and imported, as well as food service. "Phase Two will expand to SADC countries and include foods for export," comments Professor Anelich.

"We will be considering all the various aspects of food safety: the cold chain transport, biological and chemical hazards, GMOs, packaging, food additives, allergens, food hygiene and food safety management systems."

Being a unified industry body, FSI will be able to introduce a single minimum standard for food safety, improve communication and collaboration between all stakeholders, identify research projects pertinent to South African issues and track the latest international trends.

International forums

"The status of the FSI means that we will be able t participate effectively in international forums organised by the World Health Organisation and FAO as well as ICMSF and Codex meetings," Prof Anelich points out.

Improved communication within the food industry, as well as with consumers, will significantly enhance response to food safety problems and alerts. The website currently under construction will provide an invaluable source of information to consumers and industry alike. "We aim for it to be a one-stop-shop on all issues regarding food safety, with links to other relevant sites in South Africa and elsewhere," she says.

The site should be up and running by 31 October 2006, the scheduled launch date.

An update on the progress made to date by the FSI since its inception early this year was held on 30 August 2006 at Table Bay Hotel in Cape Town.

Further information can be obtained from Sue Marshall on tel +27 (0)11 789 5777 or email .